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Dessert

Blackberry Cream

A chilled dessert made from mashed blackberries, sugar, whipped cream, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blackberry Cream

Ingredients

Directions

Prepare the blackberries

  1. Mash the blackberries gently.

  2. Place the mashed fruit in a fine sieve and let it drain.

  3. Sprinkle the fruit with sugar to help the juice drain more freely.

Make the cream

  1. Whip the cream until soft peaks form.

  2. Mix the whipped cream with the blackberry juice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberries
Provide the fruit and juice that give the cream its flavour and colour.
Cream
Whipped into a foam that gives the dessert its light, airy texture.
Sugar
Sweetens the fruit and draws out juice to drain more freely.
Egg whites
Listed in the ingredients but not used in any step of this method.

The step that matters

Whip the cream until soft peaks form. Cream under-whipped stays runny and over-whipped turns grainy or buttery, so the mixture stops holding air well. Stopping at soft peaks keeps it smooth and light when the juice is folded in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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